γ-orizanol is an antioxidant present in rice bran oil, but absent in other vegetable oils, which were attributed to antioxidant and hypocholesterolemic effects. The content of -orizanol in crude rice bran oil varies between 1-2%, but during neutralization in chemical refining this substance is transferred to soapstock. The aim of this research is to study an alternative technique of physical refining in light conditions with the purpose of preserving -orizanol. Inativacted and extrused rice bran obtained by the production of parboilizated rice was used to extract crude rice bran oil (Oryza sativa) by the expeller method. The process of refining consisted of: acid degumming (with 85% H3PO4), centrifugation, clarification, deodorization, and winterization. Chemical analyses were carried out by the characterization of refined oil according to the AOCS methods. Results showed that the physical refining process was able to preserve 97% of orizanol, and its presence improved the oxidative stability of the oil comparing with the commercial rice bran oil (by 33% 13.3 hours to 110°C).